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TRUFFLES
Fresh Truffles
Truffle Gastronomy
LUXURY SEAFOOD
Fish & Crustacea
Caviar & Smoked Salmon
Preserved Seafood
Wild King Crab
EXOTIC MEATS
Japanese Kobe & Wagyu
Speciality Meat & Poultry
DELICATESSEN
Ibérico Ham
Artisan Cheese
Natural Foie Gras
FRESH PRODUCE
Wild Mushrooms
Seasonal Fruit & Veg
COOKS ESSENTIALS
Chilli Peppers
Mānuka Honey
Oil & Vinegar
Pasta & Grains
Pommery Mustard
Seasonings
Spice Blends & Powders
Stock & Ramen
RECIPES
Recipes
Roast Rack of Lamb with Anchovy & Seasonal Vegetables
Glazed Black Cod, Red Rice & Harissa
Toulouse Sausage and Provence Tomato Salad
Seared Bluefin Tuna - Tataki Style
Black Truffle Risotto
Chilean Sea Bass with Celeriac, Morels & Spinach
Fettuccine with White Truffles
French Omelette with Black Truffles
King Crab Salad
Niçoise Salad
Prawn Linguine
Wild Garlic & Morel Risotto
Wagyu Beef Sukiyaki
Wild Langoustine Bisque
Asparagus with Summer Truffles
How To Use Fresh Truffles
How to cook Wagyu & Kobe Steaks
How to cook King Crab legs
Articles
Japanese Wagyu - The Art Of Beef
What Is Pata Negra? - Short Film
How To Slice A Whole Ibérico Ham - Film
How Caviar Is Made - Film
All About Natural Foie Gras - Film
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TRUFFLES
Fresh Truffles
Truffle Gastronomy
LUXURY SEAFOOD
Fish & Crustacea
Caviar & Smoked Salmon
Preserved Seafood
Wild King Crab
EXOTIC MEATS
Japanese Kobe & Wagyu
Speciality Meat & Poultry
DELICATESSEN
Ibérico Ham
Artisan Cheese
Natural Foie Gras
FRESH PRODUCE
Wild Mushrooms
Seasonal Fruit & Veg
COOKS ESSENTIALS
Chilli Peppers
Mānuka Honey
Oil & Vinegar
Pasta & Grains
Pommery Mustard
Seasonings
Spice Blends & Powders
Stock & Ramen
RECIPES
Recipes
Roast Rack of Lamb with Anchovy & Seasonal Vegetables
Glazed Black Cod, Red Rice & Harissa
Toulouse Sausage and Provence Tomato Salad
Seared Bluefin Tuna - Tataki Style
Black Truffle Risotto
Chilean Sea Bass with Celeriac, Morels & Spinach
Fettuccine with White Truffles
French Omelette with Black Truffles
King Crab Salad
Niçoise Salad
Prawn Linguine
Wild Garlic & Morel Risotto
Wagyu Beef Sukiyaki
Wild Langoustine Bisque
Asparagus with Summer Truffles
How To Use Fresh Truffles
How to cook Wagyu & Kobe Steaks
How to cook King Crab legs
Articles
Japanese Wagyu - The Art Of Beef
What Is Pata Negra? - Short Film
How To Slice A Whole Ibérico Ham - Film
How Caviar Is Made - Film
All About Natural Foie Gras - Film
TOULOUSE SAUSAGE & PROVENCE TOMATO SALAD INGREDIENTS
TOULOUSE
£7.50
HEIRLOOM TOMATOES
£9.75
Sold out
LINZER POTATOES 1kg
£6.50
LA RATTE
£4.50
Sold out
NOIRMOUTIER POTATOES 1kg
£9.50
ORO DEL DESIERTO ORGANIC OLIVE OIL 500ML
£18
BLACK TRUFFLE OIL
From
£10
WHITE BALSAMIC CONDIMENT
£11.50
MEUX GRAIN MUSTARD
£8
PERSIAN BLUE SALT
£8.50
FIVE PEPPERCORN BLEND
£6
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